Place directly on the oven rack with a piece of foil underneath to catch any drips.
Bake sweet potato at 425°F for 40 minutes (do not preheat the oven).
After 40 minutes turn off the oven and keep the oven door closed for 25 minutes.
Remove with tongs, peel skin off, and mash sweet potato with a fork.
Reserve 1 cup mashed sweet potato to use in this recipe.
Cooking the Salmon
Melt 1 Tbsp butter or ghee in a medium-sized skillet over medium-high heat.
When the butter is hot, add the salmon and cook for about 4 minutes per side (for 1.5" fillets).
Remove to a plate to cool.
After it has cooled a bit, flake the salmon into small pieces with a fork.
Making the Salmon Cakes
Mix all ingredients, except the coconut flour, together in a large mixing bowl using a spoon. Mix well and break up any large pieces of salmon.
Sprinkle on coconut flour 1 Tbsp at a time, mixing well between each addition, until the right texture is reached (as described in the description above).
After everything is thoroughly mixed, cover and chill in the refrigerator for 30 minutes.
Fill a 1/3 cup measure with the salmon mixture, pat it down a bit, then flip and pop it out into your hand. Use your hands to gently shape the salmon cakes. They should be a little over 1" thick and around 2.75" in diameter.
Place on parchment paper and repeat with the remainder of the mixture. You should end up with 9 salmon cakes.
Melt 2 Tbsp butter or ghee in a large skillet over medium heat.
Once the pan is hot, carefully place salmon cakes in the skillet, leaving plenty of space between them for flipping.